:00:00. > :00:07.Here's your weekly fix of fantastic food!
:00:08. > :00:36.Live in the studio today the inspirational Jose Pizarro
:00:37. > :00:38.bringing us his vast knowledge of Spanish cooking and the
:00:39. > :00:40.captivating Sabrina Ghayour who's tempting us with more
:00:41. > :00:58.Good morning. Good morning. How are you? Nicely relaxed got my
:00:59. > :01:02.little coffee. Jose, you are cooking first, what do you have? I am doing
:01:03. > :01:04.pan fried hake with sauteed wild chanterelles and sage Swiss chard
:01:05. > :01:10.stew with pimenton. Very nice.
:01:11. > :01:15.OK. That is your mother's recipe right? Do you do a lot of home
:01:16. > :01:20.comfort cooking? I have to. That is what everyone wants.
:01:21. > :01:25.Soulful. And that is your cooking? Yes it is,
:01:26. > :01:30.and I'm doing three dishes. Of course you are! I am doing
:01:31. > :01:33.vine-baked feta freekeh salad, with tamarind honey prawn Suffix s.
:01:34. > :01:43.Very nice it looks beautiful. It looks like we are going to be busy.
:01:44. > :01:47.You're going be to be busy! I just read the words!
:01:48. > :01:51.And we've got some terrific clips from the TV archive with Rick Stein,
:01:52. > :01:53.The Hairy Bikers, Ken Hom and Tom Kerridge
:01:54. > :01:55.Our special guest today is an actor and a comedian.
:01:56. > :01:58.He's doing a bit of both at the moment performing
:01:59. > :02:00.stand up and filming a Jonathan Creek Christmas special
:02:01. > :02:03.for the BBC, but I am delighted he's made time to be
:02:04. > :02:07.APPLAUSE. How are you? I'm very well.
:02:08. > :02:09.Good to see you. Thank you for having me.
:02:10. > :02:14.That's right all right! Thank you for turning up. Always good stuff!
:02:15. > :02:16.And I've not had breakfast. I'm starving myself as I know there is
:02:17. > :02:25.lots of food coming. Good.
:02:26. > :02:30.And you are a pescatarian? Yes. I don't eat meat.
:02:31. > :02:36.Why is that? I don't like to eat the sheep running in the field. I see
:02:37. > :02:45.them slashed and bleeding! Bleeding!! Right! What is your food
:02:46. > :02:49.heaven? I like on holiday, being in India, getting the street food from
:02:50. > :02:54.India, Vietnam. What I don't like is aubergines.
:02:55. > :03:00.So we are doing street food. Not outside! As it is cold! Yes, we
:03:01. > :03:09.are going to do it here! Going out into Battersea! So, we are doing
:03:10. > :03:16.Indian street food... Or a cheese sandwich on the roadside.
:03:17. > :03:19.Pan evenis, they are my bug bear! You don't like them. When they
:03:20. > :03:27.squash your food with those hot things? No.
:03:28. > :03:30.For your food heaven I am going to make you a delicious dish
:03:31. > :03:34.I will make a "Gobie 65", which is a Goan inspired dish
:03:35. > :03:37.of deep fried cauliflower in a spicy batter, with cucumber and cashew
:03:38. > :03:39.nuts mixed with yogurt and spices and serve
:03:40. > :03:50.Like the sound of that? Well. You're good! I only want it if it's
:03:51. > :03:55.in a bag! We don't have a Tandoor oven.
:03:56. > :04:02.But if hell gets the vote, I'll make aubergines three ways!
:04:03. > :04:08.First a Baba ganoush with roast aubergines
:04:09. > :04:13.and mixed with the garlic, lemon and tahini.
:04:14. > :04:27.I wondered why interest was so much cooking oil down you! What is baba
:04:28. > :04:31.ganoush? It is aubergine, mixed with tahini, lemon. There is lemon in
:04:32. > :04:36.there. The music has gone, I am way behind!
:04:37. > :04:43.It doesn't matter. It is live TV. Parsley? That is my second worst
:04:44. > :04:49.one?! Yes, that is why it's hell! Wow, this is out of control already!
:04:50. > :04:51.Next, marinated aubergines with lentils and finally aubergine
:04:52. > :04:54.fritters with parsley, chilli, lemon and salted ricotta.
:04:55. > :05:01.And more parsley! Right, OK. Phew!
:05:02. > :05:05.But you'll have to wait until the end of the show to find
:05:06. > :05:09.If you'd like the chance to ask any of us
:05:10. > :05:14.a question today then call: 0330 123 1410.
:05:15. > :05:17.I'll also ask you if Alan should have his food heaven
:05:18. > :05:21.But if you're watching us on catch up then please don't ring
:05:22. > :05:24.You can also get in touch through social media
:05:25. > :05:41.Phew! I'm exhausted! Are you? Imagine how I feel! Right, you have
:05:42. > :05:49.a drink, we'll make you some food. Right, Jose, don't give me too much
:05:50. > :05:54.to do, I am very tired now! I always make your life very easy.
:05:55. > :06:06.We are not in a hurry. Take your time. You will be very busy later,
:06:07. > :06:09.just enjoy! Oh, wow! Where in Spain are you from, Jose? From the
:06:10. > :06:15.south-west. I tried to learn Spanish. It was
:06:16. > :06:21.going very well until the Spanish person spoke to me, and it all went
:06:22. > :06:27.wrong. I can only understand Spanish if it is spoken by a non-Spanish
:06:28. > :06:33.person! So, I will pepper the fish. You chop up the vegetables.
:06:34. > :06:36.The Spanish love fish? We love hake. My mum always cooks hake a minimum
:06:37. > :06:42.once a week. Really? And it is also used as a
:06:43. > :06:45.celebration dish? Yes. It is so versatile.
:06:46. > :06:50.You can butter it, like we are going to do today. You can poach it, roast
:06:51. > :06:55.it. Imagine the whole hake in the oven. Lots of potatoes, lemon,
:06:56. > :07:03.anchovies. Have you ever done it when you put
:07:04. > :07:08.the tail into its mouth? No... ! I'm not being weird, that is an actual
:07:09. > :07:14.thing! Do you do that with cows as well?! No. We love hake in Spain. We
:07:15. > :07:20.take all the hake from Cornwall. Yes, you do. I tried to get it last
:07:21. > :07:25.year around Christmas time, New Year and you had had the lot! You had had
:07:26. > :07:32.everything! And the prices were through the roof! Somebody told me
:07:33. > :07:37.it was a celebration dish in Spain around Christmas time? My mum makes
:07:38. > :07:41.hake always for Christmas Eve or the whole sea bass.
:07:42. > :07:47.Nice. So fish is a huge part of the dieth for that time of the year.
:07:48. > :07:49.And the fish and the mushrooms? I love that earthiness with the
:07:50. > :07:57.mushrooms and the fish. Is that common? It is not common. But I saw
:07:58. > :08:00.this recipe in the Basque country when I was researching this for the
:08:01. > :08:04.book. I really love the flavours. They go so well together. And the
:08:05. > :08:09.hake here, it takes all of the flavours.
:08:10. > :08:14.It makes it so lovely and moist. That is what we're looking for. We
:08:15. > :08:22.don't want to overcook the fish. So just sweat this, no colour in the
:08:23. > :08:26.onions? No. No colour. And here alongside the hake is the lovely
:08:27. > :08:35.onion. You know in Spain, we don't have green chard.
:08:36. > :08:41.What is chard? This. Is it like rhubarb? It is nothing like rhubarb.
:08:42. > :08:47.It is just a very thick leaf. It looks like rhubarb.
:08:48. > :08:55.It doesn't look real. I know it looks beautiful. It's like
:08:56. > :09:04.the Day of the Triffids. Don't be bad! My mum always says not
:09:05. > :09:08.to play with the food! Beautiful. What have you been working on at the
:09:09. > :09:13.moment, then? A few projects on the go? A few projects.
:09:14. > :09:20.A new concept that we are playing with.
:09:21. > :09:26.A new book. Yes? Yes, I'm researching for the
:09:27. > :09:30.next book about Catalonia. And that's it. And just enjoying what I
:09:31. > :09:36.do. Just cooking.
:09:37. > :09:41.You went to Spain recently to research or was it a jolly? It is
:09:42. > :09:54.always research. Always. Is that making it tax deductible? We
:09:55. > :10:02.went to see many people. Peter Gordon, many more. Just not me and
:10:03. > :10:11.Matt! It is the farm people. Farm people? I don't know what that
:10:12. > :10:17.means. Anyway, Pimenton. Nice and hot and
:10:18. > :10:22.spicy. The Spanish cooking is all about
:10:23. > :10:25.simple and tasty ingredients? It is so simple.
:10:26. > :10:29.But with lesser ingredients it would not be the same? When you have
:10:30. > :10:35.something like this, a beautiful piece of fish... What more can you
:10:36. > :10:41.ask? Right, let's get some colour on this.
:10:42. > :10:47.And Jose, assuming you have depleted our national supply of hake, as it
:10:48. > :10:50.is not always available in supermarkets, what other fish would
:10:51. > :10:54.you recommend if you could not find hake for this? Cod. Simple as that.
:10:55. > :11:01.Or salmon. Salmon, really? Oily fish? Yes, oily
:11:02. > :11:06.fish. But I will say, in January, when the
:11:07. > :11:13.Spanish people don't take all the hake from here, you must try it with
:11:14. > :11:19.the hake. Are you making crisps? These are
:11:20. > :11:29.going into the chard? That is going here.
:11:30. > :11:33.If you'd like to ask a question then give us a ring now on:
:11:34. > :11:40.Calls are charged at your standard network rate.
:11:41. > :11:52.What is the standard network rate? It's ?1! A quid. Right, where are
:11:53. > :11:58.we? Right, we have the mushrooms. We are going to add the stock. What
:11:59. > :12:04.kind of stock? It's a fish stock. When the hake is ready. We are going
:12:05. > :12:09.to move the hake with the mushrooms. So just cooking it and then let it
:12:10. > :12:13.finish with a little steam? It is important always to cook the fish
:12:14. > :12:17.with a little steaming and then serve.
:12:18. > :12:23.Often I cook it on the bone. Would you cook it on the bone? I prefer it
:12:24. > :12:29.on the bone. The flavours... It will be more moist too. A piece like
:12:30. > :12:34.this, it is for yourself, so you don't cook the whole kilo of hake.
:12:35. > :12:39.OK. And with the potatoes, how long does
:12:40. > :12:43.this take? 20 minutes. But we are live TV, so we have
:12:44. > :12:47.everything almost ready. Yes.
:12:48. > :12:52.So, the hake, do you salt it beforehand? Yes, with salt and
:12:53. > :12:57.pepper. You don't pre-salt it? No.
:12:58. > :13:02.Right, we have a minute left. One minute left. We are going to add
:13:03. > :13:07.the chard here. Are the handles hot on the pans? The
:13:08. > :13:20.eight minutes go so fast! Mamma Mia! ! That is gorgeous, look at that.
:13:21. > :13:25.The stock in here, chef? Yes, please.
:13:26. > :13:29.All of it? That looks great. Salt and pepper there? Yes, I have. I
:13:30. > :13:36.will check it. Yummy, yummy.
:13:37. > :13:57.Yummy, yummy? Yes! You don't laugh at my English! So, you don't use
:13:58. > :14:05.rapeseed oil? No way. What oil do you use? Olive.
:14:06. > :14:10.Spain are the biggest producers of olive oil in the whole world.
:14:11. > :14:18.Is it Are they? Yes. Oh, weird. He has suddenly put it in
:14:19. > :14:22.a thing... It is steaming. This is because of you we are doing
:14:23. > :14:30.all of this today. Because you love fish.
:14:31. > :14:37.I wanted to do Iberico pork but they said no. That means I'm being good
:14:38. > :14:43.to you, so do it nice with me, please! That's it. Lovely.
:14:44. > :14:53.You will love this. That looks perfect to me.
:14:54. > :14:59.Some more olive oil! I'm giving the fish as much time as possible.
:15:00. > :15:02.OK, pile in the mushrooms, the fish. Happy with the sauce? Happy with
:15:03. > :15:08.that. The sage is unbelievable. Beautiful flavours.
:15:09. > :15:13.Finish it off. Some olive oil.
:15:14. > :15:15.So remind us what that is? We have pan fried hake with sauteed wild
:15:16. > :15:16.chanterelles and sage Swiss chard stew with pimenton.
:15:17. > :15:29.Beautiful! OK, let's go, looks very, very nice.
:15:30. > :15:33.Here we go. Here we go, tuck in. You said you didn't have any breakfast!
:15:34. > :15:39.About half a loaf of bread as well. This is what you would do at home?
:15:40. > :15:44.Yes. So important when you bring people home to make something
:15:45. > :15:48.simple, something that tastes amazing. Easy and quick, to enjoy
:15:49. > :15:56.with them. I don't want to spend all my date joking in the kitchen. --
:15:57. > :16:01.all my day cooking. Do you have a name for dipping bread in juices?
:16:02. > :16:10.The Italians and Iranians have different words for it. We say rude!
:16:11. > :16:18.Dipping your bread in the gravy. Have you had a chance to try it? The
:16:19. > :16:20.mushrooms are absolutely delicious. We need some wine to go with this.
:16:21. > :16:23.Well, Jose's handsome hake needs a wine to go with it,
:16:24. > :16:25.so we set our newest wine expert the challenge.
:16:26. > :16:27.She's an award winning Master of Wine, who's
:16:28. > :16:30.been a top wine buyer, and holds The Madame Bollinger medal
:16:31. > :16:34.So let's join her in Faversham in Kent, to make her first
:16:35. > :16:55.This week I've come to Faversham, before I pop into town to choose the
:16:56. > :17:18.wines I have come here to the marshes to take a look around.
:17:19. > :17:25.Jose's wonderful winter warmer deserves a wonderful wine to match.
:17:26. > :17:31.With this dish you could go with a white or red wine. If you want a red
:17:32. > :17:36.wine, this Rioja is both Palette and purse is pleasing this even though I
:17:37. > :17:43.was expecting a red wine to go better with this dish it was a white
:17:44. > :17:47.that stole the show. I've chosen the Bellingham wine. This is made from
:17:48. > :17:56.old vines and that means the roots go deep into the soil and produce
:17:57. > :18:00.high-quality grapes and make an intense wine. This really is a happy
:18:01. > :18:05.wine, it makes me smile, it's so delicious. Notes of pineapple,
:18:06. > :18:09.cinnamon sprinkled in for the time spent in French oak and lovely notes
:18:10. > :18:13.of honeysuckle as well. It is the texture of the dish that worked so
:18:14. > :18:18.well with the hake, comedy spicy oak with those mushrooms, but the thing
:18:19. > :18:22.I wasn't expecting about this wine is it is the physical temperature
:18:23. > :18:31.that works so well with that punchy pimento stew. Jose, I really hope
:18:32. > :18:38.you love it as much as I do, Cheers! Cheers, nice to see a new face. It
:18:39. > :18:46.goes so well. You think? Spicy from the paprika, the mushrooms, sage
:18:47. > :18:53.altogether just go perfect. Happy, happy food, happy punters. It's a
:18:54. > :18:58.bit early but... On the other hand! LAUGHTER
:18:59. > :19:02.It's the weekend. Exactly, there's no rules on Saturday Kitchen Live.
:19:03. > :19:08.Good match? The whole thing is working very well, even the rhubarb!
:19:09. > :19:11.I thought it was lovely, a delicious dish and a perfect wine pairing. You
:19:12. > :19:20.are cooking in a minute, what are you doing? Tamarind Honey prawns, a
:19:21. > :19:28.freekeh salad and then a fine baked setter. Heaven forbid how you are
:19:29. > :19:35.going to twist it, I'm petrified! Aren't we all? I will be completely
:19:36. > :19:36.drunk by Ben! A loose cannon. There is still time for you to ask the
:19:37. > :19:48.question. Just call: Time now to join Rick Stein
:19:49. > :19:51.on his foodie journey around Spain. He's ventured into Catalonia this
:19:52. > :20:12.week for a fabulous feast! so now Catalonia, and its moment
:20:13. > :20:18.like this when I realised I can't live without seeing this the. It so
:20:19. > :20:21.important to me. I've been longing for this moment ever since we left
:20:22. > :20:28.the mountains of the Basque country. I've been invited to join Rafa and
:20:29. > :20:33.his restauranteur friends in a quiet cove with a heady sense of warm
:20:34. > :20:38.olive oil and garlic. I can remember coming through this part of Spain in
:20:39. > :20:45.the 60s. It was all like this, really, memory, of course. A lovely
:20:46. > :20:52.day, nice people, lovely food, real food. I'm going to see how they make
:20:53. > :20:56.salsa for the first time. All the magic of this famous sauce takes
:20:57. > :21:02.place in a pestle and mortar, crushed garlic, almonds and fried
:21:03. > :21:07.bread cooked until crisp in olive oil, and then fried livers, monkfish
:21:08. > :21:12.livers, which is really important when you use a salsa in a fish stew.
:21:13. > :21:16.That is all smashed up in the mortar. Now they tear off fresh
:21:17. > :21:21.parsley and at the fried bread. I think this what cooking and creating
:21:22. > :21:26.flavours should be all about. When I arrived I sort of martyrs are on the
:21:27. > :21:33.barbecue, skinned and pulped most satisfyingly, and then the roasted
:21:34. > :21:37.the Mestalla peppers. That in all its golden Catalan glory is a salsa
:21:38. > :21:47.remains go. Rafa, my host, starts to make another Catalan dish. Toasted
:21:48. > :21:53.in a pan with oil and garlic until they become golden. In another
:21:54. > :21:58.corner of this fisherman's how a mate of Rafa's barbecue the season's
:21:59. > :22:09.new green asparagus. And now for the all-important fish stew, chunks of
:22:10. > :22:14.monkfish dusted in flour and cooked in olive oil. They are all friends,
:22:15. > :22:18.restaurant owners, I think one has a disco, and one of them cooks just
:22:19. > :22:22.around the corner. But what I really like about it is they are all good
:22:23. > :22:27.books, so I am picking up tonnes of stuff and I know everything they
:22:28. > :22:33.cook will be the best possible dish, so I'm very excited. Once the fishes
:22:34. > :22:37.ride and put to one side the panellist deglaze with fish stock
:22:38. > :22:44.and in goes some paste, all mixed together and immediately goes
:22:45. > :22:48.through the sieve to get a smoother sauce for the stew. Finally the fish
:22:49. > :22:55.goes back and remember, they have chosen fish which Rafa refers to
:22:56. > :23:00.with a word that means it won't break up in the cooking.
:23:01. > :23:07.I've just been talking to Rafa and he same dishes like this, these fish
:23:08. > :23:15.dishes originated from the fisherman. Basically they would come
:23:16. > :23:19.home from C, sorted the good fish the market and kept the little ones
:23:20. > :23:25.to make a stew for themselves and they would boil up, sometimes in sea
:23:26. > :23:28.water, whatever was available, olive oil, garlic, tomatoes, sometimes a
:23:29. > :23:33.pinch of saffron and that would be a dish. Now they would fetch big money
:23:34. > :23:37.in top restaurants. Finally, it's time for lunch. Late even by Spanish
:23:38. > :23:45.standards! This is traditionally served with a fiercely garlicky
:23:46. > :23:47.mayonnaise, which works so well with the pasta that has soaked up the
:23:48. > :23:58.good fish stock. Excellent! Really good. Rafa has
:23:59. > :24:02.just said what is lovely about cases like this is not just the food, but
:24:03. > :24:10.to be here with all his friends. They love his cooking as well! After
:24:11. > :24:15.eating it was time for the fish stew, which has been cooked with
:24:16. > :24:20.that fabulous Romesco sauce and it didn't disappoint. With great fruit
:24:21. > :24:24.like this, everyone got into the celebratory spirit. It may be to do
:24:25. > :24:28.with all the wine they had while making lunch, but in this part of
:24:29. > :24:31.the world, next to their love of food, it's football and there be to
:24:32. > :24:34.do with all the wine they had while making lunch, but in this part of
:24:35. > :24:36.the world, next to their love of food, it's football and their
:24:37. > :24:41.beloved red Barcelona. -- beloved Barcelona.
:24:42. > :24:48.Where ever there is some, their celebration. Further south in
:24:49. > :24:51.Catalonia they hold the biggest snail festival I've ever seen,
:24:52. > :24:57.thousands of people travel from miles to celebrate their passion for
:24:58. > :25:04.the humble snails. I'm very pleased that the Spanish's love of a good
:25:05. > :25:09.party extends to snails because I love snails. Before I'd come here
:25:10. > :25:12.I'd only had snails the French way, cooked in garlic butter and parsley
:25:13. > :25:13.but I lost count of how many different ways they cook them over
:25:14. > :25:42.here. I'm just beginning to get the hang
:25:43. > :25:46.of eating these snails, because you have do just twist them out of their
:25:47. > :25:54.shell. And then pinch the last bit off. It's not, it's not anything
:25:55. > :25:59.nasty but it's not as nice tasting as the main muscle. Raphael was just
:26:00. > :26:06.saying there's going to be 12,000 people eating snails here today. I
:26:07. > :26:10.mean, I wonder how many you'd get in the UK. I'm not knocking the UK, I
:26:11. > :26:14.don't mind that people don't like snails, but it just seems to me to
:26:15. > :26:19.be so wonderfully Spanish, that you can get 12,000 people coming here,
:26:20. > :26:25.drinking, enjoying themselves, eating snails. I mean, where else in
:26:26. > :26:30.the world? Isn't there something a bit special about a country, where
:26:31. > :26:35.12,000 people come to eat snails together? I think there is.
:26:36. > :26:40.Now, this is what I like about Spain. They actually love being
:26:41. > :26:45.together in a crowd. It seems the bigger the crowd, the happier they
:26:46. > :26:48.are. Here there are thousands of enthusiasts, who don't necessarily
:26:49. > :26:57.know each other but are united in their love for the humble snail.
:26:58. > :27:17.Salut! Thank you.
:27:18. > :27:24.Back to the cooking, Rick cooked a beautiful Spanish stew before the
:27:25. > :27:28.snails... I love snails, maybe we should have done something with
:27:29. > :27:31.snails. I'm going to do a fish stew, very quick, some beautiful fish
:27:32. > :27:36.here. Here I have some nice fish stock with prawn heads, which is why
:27:37. > :27:44.is that colour, giving it deep flavour. We have a chat about Little
:27:45. > :27:48.Victories. My one-year-old eight snails the other day. Straight from
:27:49. > :27:54.the garden? He found it in the garden. Was that true question is
:27:55. > :27:58.yes, by the time we got to him, just had to shell left. Did he like it
:27:59. > :28:02.Martin Gould his face stays the same no matter what he's eating, you
:28:03. > :28:09.can't tell, his inscrutable. I remember my feeding my daughter
:28:10. > :28:13.salty anchovies and she loved it. Most of their food is quite dull.
:28:14. > :28:21.What are those things call, miniature gherkins? He likes those.
:28:22. > :28:27.That is quite middle-class! LAUGHTER We didn't have them growing up.
:28:28. > :28:31.Congratulations on your new DVD Little Victories. I watched it last
:28:32. > :28:37.night alone in my hotel room and it's very funny. Good, thank you.
:28:38. > :28:41.Especially the bit about bad parenting, haphazard parenting, I
:28:42. > :28:46.think it's fair to say! You have to make it up a bit as you go along,
:28:47. > :28:51.parenting. Halfway between nurturing them and slaughtering them, I find.
:28:52. > :28:59.Somewhere between the two. At all times. Like eating free range snails
:29:00. > :29:02.in the garden. Listen, your humour, I think it comes from quite a dark
:29:03. > :29:10.place, without getting too heavy. Was that your natural protection, is
:29:11. > :29:13.it worth? I don't know. I wasn't funny at school. People say, were
:29:14. > :29:18.you funny when you were growing up? I wasn't, but I always liked humour,
:29:19. > :29:25.joke books and sitcoms. I think it was a bit of an escape for me. But I
:29:26. > :29:29.can never remember jokes, disappointingly! My kids, my two
:29:30. > :29:39.older ones are five and six and about to get their first joke books.
:29:40. > :29:44.What are you doing with that egg? Taking the yolks out. I think you
:29:45. > :29:49.should do it with gloves you get in the petrol station! I was put them
:29:50. > :29:53.on. I'm the only person I've ever seen with a glove on in the petrol
:29:54. > :29:58.station, people look at you like you're not a real man. The plastic
:29:59. > :30:02.one? We'll have diesel cars now because we don't want our to
:30:03. > :30:03.breathe. Their lungs are all clogged up but at least their hands don't
:30:04. > :30:13.smell! LAUGHTER Going back to your stand-up, which
:30:14. > :30:21.is why you are here... Is it, was it quite scary going from, doing the
:30:22. > :30:25.TV, which presumably Q why is pre-recorded, to a live audience
:30:26. > :30:29.question I did stand up for a long time and then I didn't do it for
:30:30. > :30:34.about ten years. I got back into it and I found when I was in my 40s,
:30:35. > :30:40.you've got bit more life, you've got a bit more to say. My mum passed
:30:41. > :30:44.away when I was young, my father is the unwell at the moment and my kids
:30:45. > :30:46.drive me mad and you start to talk about all the subjects and the
:30:47. > :30:50.audience who are looking at you nodding their heads because that is
:30:51. > :30:53.their life as well. I suppose you can stand up there and say it
:30:54. > :31:02.whereas we think we're not allowed to say it. Yes.
:31:03. > :31:10.I did a story about my little one banging her head, you may think that
:31:11. > :31:14.is cruel. But that is the part where people were clapping.
:31:15. > :31:19.She got a cycling helmet in the shop and fell over and banged her head in
:31:20. > :31:26.front of the helmet! It was one of the funniest things I had seen in my
:31:27. > :31:37.life! And then ironically, once I got her this thing, she would never
:31:38. > :31:47.put it on under any circumstances! She would cry, "it is in my eyes",
:31:48. > :31:52.and I would whack it on her head! Let's go on to Jonathan Creek.
:31:53. > :31:56.That was the main stream? It has been 20 years. I never thought it
:31:57. > :32:03.would go on for that long. 20 years?! The last one got 9
:32:04. > :32:07.million viewers! It is very gratifying.
:32:08. > :32:14.To make something and so many people watch it. It is not always the case!
:32:15. > :32:18.This one is spooky? It is very spooky, and Jonathan Creek himself
:32:19. > :32:25.is in considerable danger. It is still funny too, as Warwick
:32:26. > :32:31.Davis was in, he plays a vicar, he is hilarious.
:32:32. > :32:39.I think it is a bit like Scooby-Doo for grown-ups! OK... ? You are the
:32:40. > :32:44.magician... Yes, yes, there is no magician in Scooby-Doo but carry on.
:32:45. > :32:51.We also have no dog but carry on! You know what I mean?! No, I don't
:32:52. > :33:01.know what you mean! But I would very much like to unmask a janitor! I've
:33:02. > :33:08.been saying that for years! Bring me your janitor and I shall unmask him,
:33:09. > :33:14.or her! OK, back to the food. In the pan is the various fish at
:33:15. > :33:18.different stages of cooking. There is a little garnish of chickpeas and
:33:19. > :33:25.spinach here. In this pan I am reducing the fish stock with
:33:26. > :33:30.saffron. That will be the base. This is my roux, spicy mayonnaise. That
:33:31. > :33:46.is pretty much it. Matt, what
:33:47. > :34:00.is in your roux-type, spice? She wants to know the spice? St It's a
:34:01. > :34:04.bit of harissa! That's a northern African chilli piece.
:34:05. > :34:19.That's it. Steering me through my food.
:34:20. > :34:32.What do you call a Spanish fireman Jos-A! What do you call a second
:34:33. > :34:44.Spanish fireman? I don't know? Jos-B! Well, it is 10.30am on a
:34:45. > :34:51.Saturday morning, so let's stay away from those jokes! It is a joke for
:34:52. > :34:56.kids. Let's fit it in! Right. I was worried you may be a little
:34:57. > :35:06.bit quiet this morning! To be honest.
:35:07. > :35:12.I'm not hungry, actually! Right! Right, back to the QI. You are... I
:35:13. > :35:20.love the way you say you are plating this up. It is not "while I'm
:35:21. > :35:27.plating this up"! Back to Q le QI, you were the fall guy? I was, I did
:35:28. > :35:31.not realise that until series four. Is that something that you and
:35:32. > :35:38.Stephen dreamt up? No, Stephen dreamt it up! To make him look
:35:39. > :35:41.clever! You know that thing, you don't know who the Patsy is, and
:35:42. > :35:48.it's you?! That was me. Do you mind that? I don't mind. One
:35:49. > :35:54.time Stephen did come to my dressing room to apologise but no. I had a
:35:55. > :36:01.lot of fun with Stephen. Oh, Wow! That is amazing. How come you have
:36:02. > :36:04.done that in five minutes! Sandy is a joy, she is the perfect person to
:36:05. > :36:12.take over from Stephen. Long may it continue. Now, what am I eating
:36:13. > :36:16.here? Fish! Lots of nice fish in there, turbot, mullet, squid, some
:36:17. > :36:21.roux. You have the nice thing that they
:36:22. > :36:28.have in paella, what is that called? Saffron.
:36:29. > :36:35.And chickpeas out of a can! You CAN do it at home! All available in a
:36:36. > :36:41.convenience store near you! Right, what could I be making for Alan at
:36:42. > :36:45.the end of the show? It could be his food heaven,
:36:46. > :36:47.Indian Street Food. I am going to make you a delicious
:36:48. > :36:50.dish of Goan inspired First I will make a "Gobie 65",
:36:51. > :36:54.which is deep fried cauliflower in a spicy batter, then I'll make
:36:55. > :36:57.a dish with cucumber and cashew nuts mixed with yogurt and spices,
:36:58. > :36:59.and served with flat I have never been out of breath
:37:00. > :37:05.doing this show before! But if you get Hell it will be
:37:06. > :37:08.Aubergine three ways! roast aubergines mixed
:37:09. > :37:12.with the garlic, lemon and tahini, marinated aubergines with lentils
:37:13. > :37:14.and finally aubergine fritters with parsley, chilli,
:37:15. > :37:15.lemon and salted ricotta. But we'll have to wait
:37:16. > :37:28.until the end of the show Right, time now to catch up with Ken
:37:29. > :37:34.Hom and his exploration of China. This week, the journey is coming to
:37:35. > :37:42.an end, so he has made time to stop by and see his family and he has
:37:43. > :37:47.made a fantastic feast. This farm has been in the Hom family
:37:48. > :37:54.for five generations. It's where my father grew up. Today my cousins
:37:55. > :37:58.grow vegetables and race poultry here for their restaurant in town.
:37:59. > :38:00.On this occasion, we're cooking together to celebrate my
:38:01. > :38:05.home-coming. This is what we call a family
:38:06. > :38:10.affair. Everybody pitches in. They do their thing and help.
:38:11. > :38:16.If we don't do that, we're not going to be eating. Everybody wants to
:38:17. > :38:20.eat! My cousin is making his signature dish, which have never
:38:21. > :38:25.had, which is sweet and sour goose. The goose is fresh from the farm.
:38:26. > :38:30.Once it's coated it soy sauce to give it colour and flavour then my
:38:31. > :38:36.cousin deep-fries it. What that does is it seals the skin
:38:37. > :38:44.so when he cooks it, the whole thing does not fall apart.
:38:45. > :38:50.He's braising it in a thick sauce, made of rice vinegar, Chinese tomato
:38:51. > :38:54.ketchup, cane sugar and salted preserved plums to give it the sweet
:38:55. > :39:00.and sour taste. Then he covers it and slowly simmers
:39:01. > :39:08.it until it's done. That will take one hour.
:39:09. > :39:11.While it cooks, I'm making better melon with black bean sauce. This is
:39:12. > :39:15.the great thing about cooking like this.
:39:16. > :39:22.The family all chips in and helps you do the prepare which is great. I
:39:23. > :39:26.love it. This is bitter melon. It's quite
:39:27. > :39:31.delicious. You can get this fresh everybody where now.
:39:32. > :39:40.It's in Chinese supermarkets. You need to take out the inside. It has
:39:41. > :39:47.a bitter, quite nice flavour. She like it is. But I'm cooking this
:39:48. > :39:52.as my mum used to make it often. I would walk in the door and I would
:39:53. > :39:56.hear the wok sizzle. And I would hear all of the food going into the
:39:57. > :40:00.wok. So by the time I washed my hands and everything, the food would
:40:01. > :40:06.be on the table. In a few hours we are going to have a feast here! I'm
:40:07. > :40:11.making a full-flavour black bean sauce, to go perfectly with the
:40:12. > :40:16.melon. This is classic, garlic, ginger and
:40:17. > :40:19.black beans. I think this is the flavour that people who are outside
:40:20. > :40:24.of China are probably the most familiar with.
:40:25. > :40:34.These are the famous black beans that the world loves.
:40:35. > :40:38.We take the vegetables and blanch them. It helps to give them a
:40:39. > :40:53.cleaner flavour. I'm decreasing it.
:40:54. > :41:05.Garlic ginger and the black beans. Then add spring onions, mild red
:41:06. > :41:09.chillies and rice wine. Next, add the bitter melon pieces
:41:10. > :41:25.and a splash of water to tenderise them.
:41:26. > :41:36.Mmm... A little bit more cooking. Just a little bit of sesame oil.
:41:37. > :41:41.It gives a nice sheen to that. My cousin is serving the goose in
:41:42. > :41:54.the traditional way - chopped. Tell me if that's not beautiful.
:41:55. > :42:03.Oh! They're all having a little booze! Well, I think the most
:42:04. > :42:10.touching moment is not only seeing my family but how we are actually
:42:11. > :42:14.united by our culinary passion and the fact I was able to cook and
:42:15. > :42:26.share food with them. I thought it was the best part.
:42:27. > :42:39.This is absolutely beautiful. What I have learned is a little bit
:42:40. > :42:44.more of my family puzzle. I learned more about my mum and dad meeting
:42:45. > :42:50.and how it was love at first sight. I thought that was quite touching.
:42:51. > :42:55.In many ways I felt I should more or less sacrifice her life for mine.
:42:56. > :43:10.But still, hearing that, she did have some moments of happiness.
:43:11. > :43:18.What actually makes me happiest coming here is to see in reality how
:43:19. > :43:25.the changes in China is reflected in my family. They're welfare has gone
:43:26. > :43:32.up, they are optimistic, they are looking with hope to the future.
:43:33. > :43:59.It's pretty fantastic. Bye-bye.
:44:00. > :44:06.That looked like a great trip. Let's hope Canadian Ching head off on more
:44:07. > :44:20.adventures soon. Still to come on today's show -
:44:21. > :44:23.Tom Kerridge is making He's preparing beef fillet,
:44:24. > :44:26.with the best Yorkshire And it's almost omelette
:44:27. > :44:28.challenge time... Can you both pluck up HEN-ough
:44:29. > :44:31.HEN-thusiasm to find your speed and skill to make the fastest
:44:32. > :44:34.omelette ? battling it out EGG-ainst And will Alan get his food heaven ?
:44:35. > :44:39.Indian street food - Or will it be hell -
:44:40. > :44:41.Aubergines three ways? We'll find out at
:44:42. > :44:49.the end of the show... Right, on with the cooking. Sabrina,
:44:50. > :44:56.we are doing three dishes? Yes, yes, yes. We are eating three dishes.
:44:57. > :45:06.I was eating the dried can berries, delicious! Yes, dried cran bless,
:45:07. > :45:09.onion, dill, and pomegranate molases. I am making the freekeh
:45:10. > :45:15.salad. This is quite in vogue at the
:45:16. > :45:19.moment? It is. It is delicious. Freekeh is young harvested green
:45:20. > :45:22.wheat and it is smoked. It is a common Palestinian ingredient. It is
:45:23. > :45:28.absolutely delicious. We have some cooked off here in advance.
:45:29. > :45:35.How do you cook that? I boil it for 20 minutes, that will do the job. It
:45:36. > :45:39.ends up like this. That is lovely. And thus it begins.
:45:40. > :45:46.One minute you can't stop him talk, now it is a one-word answer! I will
:45:47. > :45:51.open up the vine leaves, if you don't have the vine leaves, you can
:45:52. > :45:54.use foil lined with baking paper. We are using that to bake the lovely
:45:55. > :46:00.feta. The vine leaves keep it moist? It is
:46:01. > :46:11.just a vessel to bake it in, really. Yes! We are marinating the surface
:46:12. > :46:15.of the feta. So I have thyme leaves, garlic oil, and Turkish chilli
:46:16. > :46:18.leaves, known as pul biber chilli flakes.
:46:19. > :46:24.What flavour is this pepper, is it worth hunting out? It is milder than
:46:25. > :46:29.the Chinay flakes we are used to from the supermarkets. Nicer if you
:46:30. > :46:34.don't fancy the massive punch, and it does not have seeds, so it is
:46:35. > :46:40.kinder. I put it on everything. If you leave it, I will chuck it in an
:46:41. > :46:46.omelette in a minute! It might win! And it will not blow your socks off
:46:47. > :46:50.as the cheese is creamy and rich to hold the flavour really well. And
:46:51. > :46:59.then lots of thyme. It is a herb you don't want to go nuts with but on
:47:00. > :47:02.this recipe, go nuts. You can change up the flavours to soumac, orange
:47:03. > :47:07.zest, if you don't like the chilli and then wrap it up.
:47:08. > :47:13.So it is bog-standard feta? Yes, bog-standard.
:47:14. > :47:25.For a grade A, I prefer to eat that as it is. Will it say that on the
:47:26. > :47:34.packet "bog-standard"?! No, it will not! So, the feta is into the oven
:47:35. > :47:38.for about 20 minutes. Somebody on social media said can
:47:39. > :47:45.you wrap it in cabbage leaves? It gets a little wet to be fair.
:47:46. > :47:55.You use olive oil? You can use olive oil, to be honest. Traditionally in
:47:56. > :47:59.Iran we don't have a massive production of olive oil like Spain
:48:00. > :48:05.do, the world's biggest producers, I like using rapeseed oil a lot
:48:06. > :48:09.because that's our biggest oil here, those beautiful fields, those yellow
:48:10. > :48:14.flowers, so I do like using a good-quality rapeseed oil. Some
:48:15. > :48:20.brown sugar here and some honey. I've got tamarind paste. This will
:48:21. > :48:25.give it a lovely pukka of flavour. Don't worry if you go to the
:48:26. > :48:30.supermarket and it doesn't look this dark, it has a varying degrees of
:48:31. > :48:34.colour. What about quality? You could get tamarind pods if you
:48:35. > :48:39.wanted to but this is great. You've just got to use what you can get. It
:48:40. > :48:43.doesn't matter if there's a little variation in flavour. I've got a
:48:44. > :48:47.little bit of July oil to add a gentle kick to it and lastly I'm
:48:48. > :48:53.going to crates and garlic into there. Do you do a lot of research
:48:54. > :48:58.into... , do you go on travel to find recipes? I do, I travel
:48:59. > :49:01.absolutely loads because I love it. It's up there with my passion for
:49:02. > :49:06.food and you learn a lot about what people eat and how they eat and more
:49:07. > :49:10.importantly that trend for hospitality is such a thing in my
:49:11. > :49:14.culture. I do travel a lot and it inspires me to come up with dishes
:49:15. > :49:22.which are bit more in my remit so to speak. These dishes? They are little
:49:23. > :49:31.less traditional, if you like. Look at these. I've got big, massive
:49:32. > :49:35.prawns for you. If you can't find these, that's fine, you can use the
:49:36. > :49:40.small ones from the supermarket, just cook them a little bit less.
:49:41. > :49:44.Just get the marinated. Because it's dark and sticky it will burn, but
:49:45. > :49:49.that's OK, because that's part of the character of this dish. We are
:49:50. > :49:59.done with this? Yes. I'm just going to get my tongs. Shall I get the
:50:00. > :50:03.feta out? Yes please. He's already done it, already sliced the spring
:50:04. > :50:09.onions! Will get a bit of coriander ready for when the prawns are done.
:50:10. > :50:13.I will leave that there. Beautiful. That's going to buy blankets sticky
:50:14. > :50:19.and almost look really dark and almost burnt but I promise you it's
:50:20. > :50:22.not. No oil going in? It's gone into the marinade. It's important you put
:50:23. > :50:27.some oil in their otherwise it will wreak havoc! Are these sort of
:50:28. > :50:32.dishes you do, you do a lot of teaching? Yes, I do a lot of
:50:33. > :50:36.teaching. I like to teach the people, cut through all the fear of
:50:37. > :50:39.what people perceive the Eastern food to be. I think sometimes
:50:40. > :50:46.because something might have a bit of a foreign name it might scare
:50:47. > :50:58.people. But like a tagine is just a stew. You like that Alan? I like a
:50:59. > :51:10.tagine. You are very quiet. The way you pronounced Allman 's gloomy! --
:51:11. > :51:14.almonds. If you would like to try Sabrina's or any of our other studio
:51:15. > :51:25.recipes you can visit our website. Lovely. So, if we get a little
:51:26. > :51:30.spatula, there we go. Get that feta, lovely, onto the plate. You can eat
:51:31. > :51:34.the leaves on the underside because they are soft, but when you open it
:51:35. > :51:38.it is like unwrapping presents, it's quite tricky. More importantly it's
:51:39. > :51:42.cheap and cheerful to put together and really delicious. Although, I
:51:43. > :51:49.know you will be the judge of that! Yes. It sounds like you're trying to
:51:50. > :51:52.persuade me. The larger the prawn, you have to make sure they are
:51:53. > :51:57.cooked properly. That's it, that will do the job beautifully. If all
:51:58. > :52:02.that caramel starts catching would you chuck in some water? To be
:52:03. > :52:09.honest we want that. If you look at the planet is bubbling up as the
:52:10. > :52:14.sugar starts to burn. That is what you want, you want it to coat it so
:52:15. > :52:19.becomes dark, almost brown, black and on the outside. It's really,
:52:20. > :52:23.really lovely. How do you know if the prawn is cooked in the middle?
:52:24. > :52:30.It is completely opaque and white. If it is still raw it will be less
:52:31. > :52:34.opaque, not brilliant white but a bit more grey, typically. We won't
:52:35. > :52:39.give you raw prawns, don't worry! Summer on Twitter said can you do
:52:40. > :52:44.this with longer steam? Yes, but a smaller reward because there is not
:52:45. > :52:50.that much flesh. Half of their joy is to suck on the shelves and have
:52:51. > :53:03.the flavour, you know! -- the Shells. What you call a lobster that
:53:04. > :53:08.gets in the way? I don't know. A lobster-cle. A friend of mine, a
:53:09. > :53:13.three-year-old made that up. Well done, you've done well! The salad,
:53:14. > :53:18.the reason I've done this today is because it's the colours of the
:53:19. > :53:22.festive season. It's so, so beautiful, I really love serving up
:53:23. > :53:25.colourful food to people that simple and not fussy. If you're looking for
:53:26. > :53:29.something for this festive period I would say this is a great salad, and
:53:30. > :53:35.more importantly has bags of flavour. You are quite a feeder?
:53:36. > :53:41.Jesus, I am. Every time you come on here, you don't under Cater. It is a
:53:42. > :53:45.cultural thing for us in our culture, to feed people is to love.
:53:46. > :53:50.It's not just my culture, of course, many cultures are like that. It is
:53:51. > :53:54.very much about... If you are the cooked that takes the burden and
:53:55. > :53:58.does the Christmas meal, you deserve a bit of TLC back. It's a hard job,
:53:59. > :54:01.and you do it with the idea you want to feed people and show them a
:54:02. > :54:06.wonderful time. I love feeding people. Doesn't happen in your
:54:07. > :54:10.household question mark I had a girlfriend in the 80s and have
:54:11. > :54:14.mother would invite me for Sunday lunch, it was so delicious. She'd
:54:15. > :54:17.given me so much you couldn't move and then she'd go, I've beaten new!
:54:18. > :54:27.A little bit aggressive there. LAUGHTER
:54:28. > :54:32.All we are doing to the prawns... Some toasted sesame seeds, some
:54:33. > :54:39.spring onions. That looks beautiful. And coriander. What are they?
:54:40. > :54:47.Tamarind Honey prawns, feta and a lovely freekeh salad. Beautiful!
:54:48. > :54:56.Come on then, let's take it over. Are you ready for this? You still
:54:57. > :55:01.have the fish in front of you. Wow, oh my goodness! Freekeh, I've never
:55:02. > :55:07.even heard of freaky salad! It's very nice, I like a pomegranate
:55:08. > :55:11.seed. Jose, doesn't share, you have to dive in all you don't stand a
:55:12. > :55:18.chance. How long words the chilies cooked for? About 30 seconds.
:55:19. > :55:24.Everything is going on around here! It is the big cheese considers safe.
:55:25. > :55:37.Where is this feta from? From the virgin hills of barrel aged. Back to
:55:38. > :55:38.Faversham to find out which wine Sam Caporn has chosen to go with this
:55:39. > :56:07.delight from Sabrina. Sabrina, I love how your dazzling
:56:08. > :56:11.Middle East and you love the dish combines so many different flavours.
:56:12. > :56:15.With such a lot going on with the prawns on the freekeh salad and that
:56:16. > :56:19.tangy feta cheese, and looking for a wine with lots of personality to
:56:20. > :56:22.stand up for itself at your flavour packed Persian party. A really good
:56:23. > :56:29.option would be this Casablanca Sauvignon Blanc. But I've got
:56:30. > :56:37.richer, riper and more full-bodied wine. Let me introduce you to the
:56:38. > :56:40.Yalumba Y Series Viognier. This grape produces wine Dzeko very well
:56:41. > :56:44.with Middle Eastern and Asian dishes. Even though it's technically
:56:45. > :56:49.dry, it's rich and full-bodied, almost oily and anxious. On the nose
:56:50. > :56:54.and palate you get these lovely notes of apricots, peach and white
:56:55. > :56:59.stone fruits and yellow plums as well. This really is apricots kernel
:57:00. > :57:05.and this is what goes so well with the sesame seeds on those prawns and
:57:06. > :57:13.also the blanched Ullmann 's -- Allman. You an assisted tear that
:57:14. > :57:16.picks up the lemon rind and, and the whole dish. I really love this wine
:57:17. > :57:23.and food combination and I hope you do too. How is that, anxious? I
:57:24. > :57:26.think it's a tough job that picks the wind to match three different
:57:27. > :57:31.dishes and I think she's done a fantastic job. So do I, what have
:57:32. > :57:37.you do: -- what about you? Very good, I like it very much. I have
:57:38. > :57:40.Australian family so I have to say something nice! This salad has got
:57:41. > :57:45.something in it that tastes nice. LAUGHTER
:57:46. > :57:53.Witchcraft! Allgood at the end, Jose? The food is just amazing. And
:57:54. > :57:55.the wine very good. It's a shame we have to go on, I could sit here
:57:56. > :57:57.eating. It's time to catch up with those
:57:58. > :58:00.Hairy Bikers, Si and Dave. They're recreating another
:58:01. > :58:16.one our favourite takeaways - We are cooking up an absolute
:58:17. > :58:20.corker. Singapore noodles, it's a Cantonese creation that combines the
:58:21. > :58:26.best of Chinese flavours with a little bit of curry. Our Singapore
:58:27. > :58:31.noodles, our take on it is as this lovely line of pork. I'm going to
:58:32. > :58:35.trim off the sinew and we have some prawns as well, so a pork and prawn
:58:36. > :58:39.vibe and very lovely. I'm going to prepare that and prepare the
:58:40. > :58:44.marinade. I will trim this sinew of this. The pork on this is a bit like
:58:45. > :58:48.the pork you get in Chinese food that has that red frill around it,
:58:49. > :58:53.but there's no food colouring in this. All the flavour and none of
:58:54. > :58:57.the chemicals. Let's talk noodles. You can use edible rice noodles as
:58:58. > :59:00.long as they are the really thin kind. Soak them in hot but not
:59:01. > :59:07.boiling water for about three minutes and then they are ready to
:59:08. > :59:12.use. I'm going to prep this lovely marinade, very simple. Three
:59:13. > :59:19.tablespoons of soy sauce and two of sherry. You can use the leftovers
:59:20. > :59:24.when the vicar's gone home. Finish it with two teaspoons of soft light
:59:25. > :59:31.brown sugar and some five spice powder and give it a good stir. I'm
:59:32. > :59:34.going to put the pork loin into that marinade, coat it and leave it for
:59:35. > :59:38.about half an hour. What will happen is the meat is going to open up
:59:39. > :59:44.slightly and draw all of those lovely flavours into it. So when we
:59:45. > :59:52.cook it we should get that lovely red bit around the edge, it's
:59:53. > :59:55.lovely! While its marinade in, train your noodles and dress them with a
:59:56. > :00:01.little glug of olive oil to stop them sticking together. That's half
:00:02. > :00:06.an hour. It has change colour and appeared to have absorbed some of
:00:07. > :00:11.the marinade. Lovely. Next, drain the pork, place it in a baking tray
:00:12. > :00:16.and coat it with oil. Into the oven at 200 Celsius for 20 minutes. Keep
:00:17. > :00:22.the leftover marinade for later, you don't want to lose any flavour. And
:00:23. > :00:28.that gives us time to do the next step. The big thing about Chinese
:00:29. > :00:32.cookery as you get everything ready because you are cooking, the final
:00:33. > :00:36.push is very quick, it happens quickly? Rocking and rolling!
:00:37. > :00:41.Chopped one red onion, a bunch of spring onions and a red pepper. All
:00:42. > :00:48.your veggies and everything should be the size to be picked up with a
:00:49. > :00:53.pair of chopsticks. Mushrooms, gender and two cloves of garlic.
:00:54. > :00:56.That's part of the wonderful thing of the cosmopolitan nature of
:00:57. > :01:01.British food. The reason is you want that Ginger to persuade what is
:01:02. > :01:08.quite a quick cooking process, so it's better to have it like that
:01:09. > :01:11.than in chunks, in our view. It's interesting, because Chinese cuisine
:01:12. > :01:15.has been part of our culinary heritage for such a long time, you
:01:16. > :01:19.lose sight of what the real cuisine is, because it's been so Anglicised
:01:20. > :01:24.over so many years, because it's been here for such a long time. You
:01:25. > :01:32.mean like Singapore noodles?! Exactly. It's true. That's the
:01:33. > :01:37.cosmopolitan nature of British food. It has its own identity now. It's
:01:38. > :01:41.tasty. And to be honest, I love it. Once all the components are chopped,
:01:42. > :01:46.it should be time to get the pork out of the oven. We are an! Lovely,
:01:47. > :01:56.beautiful, look at that. That's perfect. About half of that in our
:01:57. > :02:01.dish? Pasta I think so. -- I think so. And this, don't waste that
:02:02. > :02:04.lovely fat, what we will do is stick that in the
:02:05. > :02:16.Pan. Just going to put some heat into that wok, a little more oil. If
:02:17. > :02:22.you're heating a wok, at this point we wanted over medium heat. What
:02:23. > :02:28.we're going to do is staff write off these lovely shiitake mushrooms, the
:02:29. > :02:34.onion and red pepper. Feels like a proper takeaway. I can say, it's the
:02:35. > :02:44.future. I wouldn't mind that. Let's get staff rang. -- stir-fry. By
:02:45. > :02:46.stirring and tossing them in the wok, it stops them burning and gets
:02:47. > :02:54.them all While it is cooking I can prepare
:02:55. > :03:01.the pork. Look at that. Juicy on the inside
:03:02. > :03:08.but cooked through. So we'll cut that like so... Like so... Dave, see
:03:09. > :03:16.all that juice? Yeah, I know. I'm going to nick a bit. Sorry. I
:03:17. > :03:22.cannot resist. Oh, fabulous! Next, the ginger and the garlic.
:03:23. > :03:26.Mix them in and continue to stir-fry for a minute or so. Keep an eye on
:03:27. > :03:31.the garlic as you don't want it to burn.
:03:32. > :03:37.Then add two tea spoons of madras curry powder. One more if you like
:03:38. > :03:44.it hot, one less if you prefer it milder.
:03:45. > :03:48.Oh, yes! Now it is starting to smell like the Singapore Noodles that we
:03:49. > :03:54.know and love. In with the pork... In with the
:03:55. > :03:59.pounds! These are just frozen prawns. Prove cooked. Nothing fancy.
:04:00. > :04:04.Spring onion. Lovely. Look at that.
:04:05. > :04:09.Look at the colours, though. Fabulous, aren't they? Yep.
:04:10. > :04:13.And keep moving it around. So it doesn't stick to the bottom as the
:04:14. > :04:23.heat is intense. Time for the noodles.
:04:24. > :04:29.Right, separate them out. I put oil in the pan. And then mix it in with
:04:30. > :04:35.the other ingredients. You may notice that there is no salt or soy
:04:36. > :04:41.as we have used the reserved marinade and the meat juices to
:04:42. > :04:50.dress with this. It will give us a bit more moisture.
:04:51. > :04:56.Keep going at it. That's it. Kingy San, how about that?! Lovely.
:04:57. > :05:02.Once the noodles are coated and piping hot, you're done.
:05:03. > :05:04.Look at those. Dish it up and garnish with little pieces of
:05:05. > :05:11.chilli. There you are.
:05:12. > :05:17.Singapore Noodles. Via Kingy and Co.
:05:18. > :05:23.Quick, easy and a fantastic fusion of flavours.
:05:24. > :05:29.Succulent prawns and pork with a kick of kiting flavour. Well done
:05:30. > :05:33.lads. Now it is time to speak to some of
:05:34. > :05:39.you at home. First sup Scarlet from Manchester. What is your question? I
:05:40. > :05:46.have been wondering if you have an idea to make my salads more wintry.
:05:47. > :05:53.You could do a warm salad? Wintry salad? Eat them in the rain! The
:05:54. > :06:00.kind of salad that I made today is perfect as it has cranberries, so it
:06:01. > :06:07.feels more festive. But can use a red rice. Or you can use something
:06:08. > :06:12.like freekeh or barley and roast off squash and make a dressing with a
:06:13. > :06:17.little bit of orange juice, honey, a little vinegar and chuck in what you
:06:18. > :06:20.have, apricots, herbs, nuts. That sort of thing echos the flavours of
:06:21. > :06:24.the season. Nice. Or just add a few warm
:06:25. > :06:30.ingredients, really. Happy with that? That's great. Thank you.
:06:31. > :06:38.At the end of the show, would you like to see heavy heaven or hell?
:06:39. > :06:44.Hell. Oh! It's not pantomime! Right, tweetsdz. Alan you have a couple of
:06:45. > :06:54.tweets. I have a tweet from Chris Morris. I don't think he is from
:06:55. > :07:01.Brass Eye. What is a decent marinade for lamb, other than garlic and
:07:02. > :07:14.mint. Just the one leg of lamb. Not the other three. It is bad enough it
:07:15. > :07:20.is one! Jose? I would use black ivives -- olives, garlic and pepper
:07:21. > :07:24.and marinade it all over the leg and keep marinading for 12 hours. Then
:07:25. > :07:30.straight on to the grill. It is unbelievable. All of the tastes
:07:31. > :07:38.coming from the olives is stunning. Another one? Yes, David Beesley says
:07:39. > :07:43.he picked wild mushrooms the other day, any idea what to do with them?
:07:44. > :07:47.So, be careful, it is an extreme sport. You must know what you are
:07:48. > :07:54.doing. It could kill you, the bottom line. But a lovely wild muchroom
:07:55. > :08:00.recipe, you could do lots of things. It could be British style, pan fried
:08:01. > :08:07.with garlic, thyme in there, bay leaf. Crack an egg over the top with
:08:08. > :08:15.some melted on cheese. And toast? And you have the cepes in the
:08:16. > :08:20.season. Slice them and then use very good olive oil, salt and pepper,
:08:21. > :08:27.that is it. Eat them raw but only the cepes.
:08:28. > :08:32.And now back to the phones and the next caller is Kate from
:08:33. > :08:39.Abergavenny. I have been given pig's cliques.
:08:40. > :08:43.Was that nice? Well it is from a breed of pigs. So I need inspiration
:08:44. > :08:50.on what to do with them. OK. Who wants to do that one? I can
:08:51. > :08:55.do that one. Marinade the pork cheeks for 12 hours with lots of
:08:56. > :09:00.garlic, carrot, onions, bay leaf. The next day take it out from the
:09:01. > :09:07.marinade and pan fry it. Put on the side and bring the
:09:08. > :09:12.vegetables with the wine and cook very well adding the wine and then
:09:13. > :09:21.adding the cheeks. They are just amazing. Slow cooking for two hours.
:09:22. > :09:26.A couple of days! Then use amazing puree made with pumpkins. Very
:09:27. > :09:35.seasonal and yummy. Nice. You should write books, Jose!
:09:36. > :09:48.What about heaven or hell at the end of the show? Well, it is just that I
:09:49. > :09:58.like aubergines, so I would like hell. And Rachel from Bristol? Good
:09:59. > :10:02.morning. I would like a top tip for cooking a goose for Christmas dinner
:10:03. > :10:10.instead of a boring turkey. Goose is delicious. I would it for
:10:11. > :10:14.two hours at 170, 180. Prick the skin over to allow the fat to come
:10:15. > :10:19.out. Drain off the fat. Put it on a wrack. Then use that fat to roast
:10:20. > :10:25.your puds. Keep it in the fridge for another day. Fantastic.
:10:26. > :10:35.Then brush it towards the end with the marmalade glaze. I have seen
:10:36. > :10:39.that, that is very nice. That was a Galton Blackiston one. That was
:10:40. > :10:44.nice. How many people can one serve? I
:10:45. > :10:48.would say no more than about four. There is not a lot of meat on the
:10:49. > :10:53.breast and it is really rich. Really rich.
:10:54. > :10:58.Heaven or hell today? It's heaven, please.
:10:59. > :11:01.Right, brilliant. So one so far! Right enough questions. On with the
:11:02. > :11:08.challenge time. Let's go.
:11:09. > :11:15.Move over here, guys. Jose you are floating here on 19.67
:11:16. > :11:21.seconds. Sabrina, you are here with your glasses. That's a good look.
:11:22. > :11:26.Always. Let's put the clocks on the screens.
:11:27. > :11:37.You guise know what you are doing, three eggs, three, two, one, go! Are
:11:38. > :11:44.you quite competitive, Jose? Yeah, come on! Why not.
:11:45. > :11:52.What are you doing? A sneaky chilli. Secret! I am giving you a proper
:11:53. > :11:54.omelette. Keep going.
:11:55. > :12:09.Very nice. I think we are going run out of
:12:10. > :12:11.time. Take your time if you're going to
:12:12. > :12:14.serve something. No rush.
:12:15. > :12:19.It looks very nice. I like the use of chilli. Right,
:12:20. > :12:28.let's eat it. Mine is still an omelette there.
:12:29. > :12:32.I think if I went to the edge edge, it's cooked.
:12:33. > :12:40.Look at that. That is perfectly cooked there.
:12:41. > :12:45.That 1 centimetre. Check that out. That's a shocker.
:12:46. > :12:49.The raw egg challenge! It is a shocker.
:12:50. > :12:54.It is lovely. You like scrambled egg.
:12:55. > :13:01.Times we are not doing times as they are both slower. That was delicious.
:13:02. > :13:09.But that, Jose, that was terrible. That is going in the bin. What is in
:13:10. > :13:14.the bin today? It happens to be Tina Turner's birthday today, 77.
:13:15. > :13:19.Don't be dancing in those stilettos, you may slip!
:13:20. > :13:22.So will Alan get his food heaven, Indian street food,
:13:23. > :13:23.or food hell, aubergines three ways?!
:13:24. > :13:26.We'll find out which one you're getting after Tom Kerridge prepares
:13:27. > :13:34.the perfect Sunday lunch with the best Yorkshire Puddings!
:13:35. > :13:42.I'm going to mix so black treacle and marinade my beef fillet. The
:13:43. > :13:45.treacle gives a wonderful caramelised flavour when you cook
:13:46. > :13:50.it. It is really dark and spicy, almost. It goes so well with beef.
:13:51. > :13:55.Adding water to the treacle make it is easier for the beef to absorb the
:13:56. > :13:59.flavour. This is a large piece of middle cut fillet. It will feed
:14:00. > :14:07.about four hungry people or six normal people. Marinading the beef
:14:08. > :14:12.for 24 hours in the treacle it slightly cures the meat and firms it
:14:13. > :14:18.up. The longer it mar United States, the more flavour it takes on.
:14:19. > :14:23.-- the longer it mar United States, the more flavour it takes on. So
:14:24. > :14:30.this bad boy has been in treacle for 24 hours. I turned it a couple of
:14:31. > :14:35.times. Look at that... It's amazing! This is a great point to season the
:14:36. > :14:39.beef and get it caramelising in a hot pan with a little olive oil.
:14:40. > :14:42.It's all about getting as much flavour as you can on to the outside
:14:43. > :14:52.of the beef. I'm going to stick a knob of butter.
:14:53. > :14:55.As it melts it almost burns as the beautiful caramelised flavour, it
:14:56. > :15:01.adds a nutty kick to it. You don't want to spend all of this
:15:02. > :15:09.money on this amazing piece of beef, then mess it up and overcook it. So
:15:10. > :15:14.I stick it into the oven at 55 degrees centigrade. A piece like
:15:15. > :15:21.this takes about 55 minutes. You can leave it in there. , it will
:15:22. > :15:29.not overcook. It may sound low but the 55 degree cooking way is a
:15:30. > :15:32.winner. This way you end up with guaranteed beautiful, pink beef. A
:15:33. > :15:38.Sunday lunch is not one without roast potatoes. I will show you how
:15:39. > :15:43.to make some of the most crispy, wonderful potatoes you will have.
:15:44. > :15:48.Don't use the rubbish baking potatoes you get from supermarkets.
:15:49. > :15:52.Find a farm shop and use those. If you buy dirty potatoes, you know
:15:53. > :15:57.that they are unwashed and have not taken on extra water. If they take
:15:58. > :16:04.on extra water, it is harder to make them crispy. Make sure that the
:16:05. > :16:08.potatoes are cut the same size so that they cook evenly. Bring them to
:16:09. > :16:13.a simmer. The salt is important. It is the only time to get the
:16:14. > :16:19.seasoning into the potato. These now need to be gently poached
:16:20. > :16:23.for 30 minutes. Now, you lot, I know how you cook your roast potatoes at
:16:24. > :16:25.home. You drain the water off, keep the lid on and give it a good shake.
:16:26. > :16:37.Stop doing that! by allowing these potatoes to steam
:16:38. > :16:42.on a cake rack they dry out so the ones on the outside go fluffy, the
:16:43. > :16:49.hot oil can now go in the spuds and make them crispy. Put the lid on.
:16:50. > :16:52.None of that shaking malarkey. I have a roasting tray, medium to high
:16:53. > :16:59.heat and pour into that some vegetable oil. I use that not duck
:17:00. > :17:03.fat because vegetable oil is flavourless, it's all about the
:17:04. > :17:07.potato, not a fact. When the oil is hot, carefully placed these
:17:08. > :17:10.wonderful spuds in the tray. They will now cook for about 40 minutes
:17:11. > :17:16.at 200 degrees. Make sure you give them a couple of turns and pastes to
:17:17. > :17:19.help crisps up. The best roast beef needs the ultimate Yorkshire
:17:20. > :17:27.pudding. Don't be scared of. Follow a few simple tips and you will be
:17:28. > :17:35.fine! I'm starting my batter off with 225 grams of plain flour. Then
:17:36. > :17:43.to 350 millimetres of milk crack in four eggs and combine. Here's the
:17:44. > :17:45.important bit - you need to gradually add the milk and eggs to
:17:46. > :17:52.the flour and very gently whisk together. If you whisk it too hard,
:17:53. > :17:56.you'll overwork the gluten is and your Yorkshire puddings won't rise.
:17:57. > :18:01.It's OK to have a few lumps and bumps, because they'll sort
:18:02. > :18:05.themselves out on standing. Leave to rest the four hours. After this time
:18:06. > :18:11.you will see the batter is smooth on the lumps have dissolved.
:18:12. > :18:17.The next important bit, make sure the vegetable oil in your Yorkshire
:18:18. > :18:21.tray is piping hot first and then spoon in your batter and cook at 200
:18:22. > :18:28.degrees until beautifully risen and Brown.
:18:29. > :18:37.Wonderfully cooked lovely Yorkshire puddings. Absolutely delicious!
:18:38. > :18:44.When you're ready to serve a reduced down some of the leftover marinade
:18:45. > :18:51.to make an intense blaze and rush it all over the beef. It gives it a
:18:52. > :18:55.real nice shine, and above all makes it taste well lush. Look at those,
:18:56. > :19:12.they look amazing. For me, this is most definitely the
:19:13. > :19:15.best way of cooking a piece of beef, fail-safe, beautiful and really easy
:19:16. > :19:29.to do. Right, time to find out
:19:30. > :19:51.whether Alan is getting his food This was your food heaven, street
:19:52. > :19:56.food. Or this is hell, lots of aubergines, a trio, shall we call
:19:57. > :20:01.it, of aubergines? What we've been calling it all day! What do you
:20:02. > :20:08.think you got? I don't know, but that's on fire! That's OK, don't
:20:09. > :20:13.worry about that. Our callers when 2-1 ahead. So it's up to our chefs
:20:14. > :20:19.to save you and have they saved you? No. No, they haven't. They went for
:20:20. > :20:23.aubergines. I'd be betraying my whole culture if I went for that. I
:20:24. > :20:33.will show you are properly cooked aubergine. None of this from now on.
:20:34. > :20:42.A note of revenge in his voice! I will go with the salad. I went into
:20:43. > :20:44.the supermarket and asked for an aubergine, a well-known high street
:20:45. > :20:52.store and a young kid said there's no such thing. As what? An
:20:53. > :20:55.aubergine. I asked if he had an aubergine ani said there's no such
:20:56. > :21:05.thing. Why are you doing that, you have put it in the pan! This is what
:21:06. > :21:16.Sabrina has here. We can plan -- we char it off. It's disgusting! Don't
:21:17. > :21:23.be scared of and aubergine. This pan is on fire and that's not even in a
:21:24. > :21:30.pan! This is a hoax. When you go out on the road. We saw the DVD. The
:21:31. > :21:36.DVD, coming out next week. Well played. You filmed that in New
:21:37. > :21:40.Zealand. Has everyone got that? Sorry, cameras, I can't see you
:21:41. > :21:49.because of the smoke from the burning. Do you travel a lot and try
:21:50. > :21:52.different foods? Yes. I did the DVD recording in New Zealand and in New
:21:53. > :21:55.Zealand they have the best breakfast places of anywhere in the world. We
:21:56. > :22:04.don't do breakfast well in this country. It's true. I think we're
:22:05. > :22:11.getting better. I have to say, social media... It's doing a big
:22:12. > :22:17.service for breakfast, because people are seeing what everyone
:22:18. > :22:24.eats. Places for brunch. I had about four breakfasts a day. I'd me up and
:22:25. > :22:29.say, let's have breakfast. Where else have you taken that tour?
:22:30. > :22:35.Australia, New Zealand, Belgium, Switzerland, Holland, Ireland, just
:22:36. > :22:40.about every time you can think of in the UK. When you do stand-up, is
:22:41. > :22:44.that you're sort of favourite? Stand-up is my favourite thing, it's
:22:45. > :22:48.my favourite thing when I eventually get banned from television. Really?
:22:49. > :22:56.Do you think it's a possibility? I feel like I'm living it! LAUGHTER
:22:57. > :23:01.Especially when I projectile vomit aubergine all over your kitchen.
:23:02. > :23:11.That way. What are you doing, that's disgusting! This is chickpea flour.
:23:12. > :23:19.Chickpea flour! Herding cats, that's today! My wife reminds me you're in
:23:20. > :23:25.our kids favourite film, Angus... That's right, I played the dad. Do
:23:26. > :23:29.you like that, getting into films? I loved being in that film, and that
:23:30. > :23:33.film is very popular with schoolkids, a whole new audience of
:23:34. > :23:39.people, so it's quite fun. Those books are amazing. Is a great friend
:23:40. > :23:45.of mine has just passed away but the great books. Made a film of it, why
:23:46. > :23:52.not? And you've done some scriptwriting yourself? I have, but
:23:53. > :24:01.nobody ever makes my scripts. Even at your level, do you find that
:24:02. > :24:06.hard? Rejection? Yes. Yeah, rejected scripts and an aubergine damage,
:24:07. > :24:11.thanks very much! My worst one was when I did a show about being a chef
:24:12. > :24:15.and they can do it after a series. I saw that, I thought it was good.
:24:16. > :24:18.Really good, the writers are excellent, a great cast, we made six
:24:19. > :24:30.and then they said that's enough. But it is available on DVD! LAUGHTER
:24:31. > :24:34.We're not on, you know that? They've taken us off air! When you did that
:24:35. > :24:39.did you get taken to the kitchen? I went to one of Jamie Oliver's
:24:40. > :24:43.restaurants. Jamie wasn't there but one of his chefs showed me how not
:24:44. > :24:48.to cut off on my fingers. We did an afternoon of chopping things. So the
:24:49. > :24:56.bad attitude you had in that was all your own? Parsley! He was a great
:24:57. > :25:00.character, a very lazy chef who saw everything ought to come to him very
:25:01. > :25:05.easily. I found that a very easy role to play. LAUGHTER
:25:06. > :25:14.Didn't I read if in doubt say nothing, that was what you said? If
:25:15. > :25:18.in doubt do nothing and say nothing. If the camera is on you, don't move,
:25:19. > :25:24.don't move. And people go, what is he thinking about? Isn't he deep and
:25:25. > :25:28.mysterious. I'm thinking, when are they going to say cut? It will be
:25:29. > :25:32.exhibited in the forthcoming Christmas special. Just to read
:25:33. > :25:38.Capcom are an aubergine here, to soften it. About 20 minutes,
:25:39. > :25:42.probably over a low heat than that. Smashing down the pulp with some
:25:43. > :25:49.sesame paste, tahini, a bit of salt and lemon and mint and a bit of
:25:50. > :25:56.parsley. Jose, over their... What are you doing? He's making a lentil
:25:57. > :26:01.salad, lots of parsley in their because parsley is Alan's other
:26:02. > :26:06.hate. Parsley, lentils, a little vinaigrette and an onion. Over here
:26:07. > :26:13.we are grilling some aubergines and here I'm deep frying some
:26:14. > :26:19.aubergines. Aubergine city! Looks like it's about aubergines today.
:26:20. > :26:25.Where are you off? You can't walk. I thought it would be really funny if
:26:26. > :26:30.I just left. LAUGHTER But it's not really in the spirit of
:26:31. > :26:36.the programme. Maybe you could cut to me outside getting some nice
:26:37. > :26:41.Indian food. Aubergine. If you are ever going to eat aubergine, you
:26:42. > :26:47.want to have it from Jose and the Middle Eastern cook, it helps. I do,
:26:48. > :26:50.I do. Half the battle with aubergines is when people have
:26:51. > :26:56.aubergine and it's badly cooked, it's not cooked enough or there's
:26:57. > :27:02.too much grease. Have you got asbestos hands? It's not ideal but
:27:03. > :27:08.we only have 30 seconds. Let's triple up on Alan's portion, shall
:27:09. > :27:16.we? OK, let's have a few of those. We don't want you to go hungry!
:27:17. > :27:25.Thank you, Sabrina. Beautiful. A little bit of chilli. Just go across
:27:26. > :27:30.to ITV. LAUGHTER Parsley, chilli, a little bit of
:27:31. > :27:36.this salted ricotta over the top. Delicious. Parsley, salad,
:27:37. > :27:44.aubergine, grilled aubergine and everything. A little bit of oil. I'm
:27:45. > :27:52.going to get some wine. I think I will serve it... You serve it. This
:27:53. > :27:57.is Cune Barrel Fermented, ?8 from Waitrose. Thank you, Jose. You've
:27:58. > :28:05.been here before! Alan, died in to your health. Must I? Please! I will
:28:06. > :28:14.have a bit of this, aubergine and parsley! If this doesn't cure you of
:28:15. > :28:21.your aubergine problems... No? Which one did you drive us? This one,
:28:22. > :28:27.tahini? Spotted it. Oh good, a palate cleanser. Good thinking. Have
:28:28. > :28:32.you tried the others? Try the chips? When we are off air I will try them.
:28:33. > :28:35.That is nice wine, I like that. I like the look of this cheese. You
:28:36. > :28:37.carry on. Well that's all from us today
:28:38. > :28:40.on Saturday Kitchen Live. Thanks to our great studio chefs,
:28:41. > :28:43.Sabrina Ghayour and Jose Pizarro, the brilliant Alan Davies
:28:44. > :28:45.and our new wine expert Sam Caporn - All the recipes from the show
:28:46. > :28:49.are on the website, Next week Michel Roux
:28:50. > :28:54.is in the driving seat and I am But don't forget, I am also
:28:55. > :28:58.here with Best Bites tomorrow morning at 9.45am on BBC Two ?
:28:59. > :29:02.bye for now! to signify the Africans
:29:03. > :29:07.who were here.